Creamy Garlic Mushroom Chicken

A good pan sauce is so simple to make and squeezes every last drop of flavor out of your meat. This week I made a creamy garlic pan sauce for some chicken thighs that I had stashed in the freezer, and added mushrooms to bulk out the meal a bit. You can serve this Creamy Garlic Mushroom Chicken over pasta or rice, or if you’re trying to curb the carbs, make a big ol’ beautiful salad to compliment these creamy flavors. Keep dinner simple, keep dinner delicious!

Instructions

Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper.

Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.

Add the minced garlic to the skillet and sauté for one minute, or just until the garlic softens. Add the mushrooms and sauté for about 5-7 minutes more, or until the mushrooms have wilted. Add the chicken broth to the skillet and stir to dissolve all the browned bits off the bottom.

Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.

Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, drench with sauce, and heat over low until warmed through. Top with fresh parsley for garnish, if desired.

Recipe Notes

*I use Better Than Bouillon to make my broth.

Step by Step Photos

Begin by washing and slicing 8oz. mushrooms and mincing four cloves of garlic.

Season both sides of four boneless, skinless chicken thighs with salt and pepper.

Heat a skillet over medium, then add a tablespoon of cooking oil, swirling to coat the bottom of the skillet. Add the chicken thighs and cook until golden brown on each side and cooked through (about 5 minutes on each side). Remove the chicken thighs to a plate and cover with foil to keep warm.

Add the minced garlic and sauté for one minute, then add the sliced mushrooms and continue to sauté until they have softened.

Add 1/2 cup chicken broth to the skillet and stir to dissolve the browned bits off the bottom, then pour in 1 cup half and half. Bring the liquid up to a simmer, then turn down to medium-low and let simmer, stirring often, for about five minutes.

Add 1/4 cup grated Parmesan and stir in until melted into the sauce. Taste the sauce and season with salt and freshly cracked pepper to your liking.

Add the chicken thighs back to the skillet, spoon the sauce over top, and allow to heat through (just a few minutes).

Garnish with chopped parsley, if desired! (It sure does make it look pretty, huh?)

125 comments on “Creamy Garlic Mushroom Chicken”

Made this today. Amazing. Little variation with this. I sprinkled a few sun-dried tomatoes after I added the mushrooms and use fancy shredded Parmesan cheese. At the very end a small amount of fresh chopped chives.

An absolutely delicious receipe. I did however tweak it a bit. I seasoned my chicken with thyme for some fragrance in the chicken. I also deglazed the pan (with mushrooms) with fresh squeezed lemon juice before adding my stock and cream. I finished it off with a touch of lemon juice as well. The added acidity really did bring the dish together wonderfully. I will definitely make this again.

Hi! I’m Beth

As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Join me for delicious recipes designed for small budgets. More »